Summer Peach Bavarian2017-12-07T13:09:16+00:00

Summer Peach Bavarian

Presented by Weaversville Inn

INGREDIENTS

  • 10 oz. peach nectar
  • 1 pkg. unflavored gelatin
  • 8 egg yolks
  • 1/4 cup sugar
  • 1 T orange juice
  • 1 cup cold heavy cream
  • Amaretti cookies
  • Fresh raspberry sauce

DIRECTIONS

Sprinkle gelatin over a 1/4 cup peach nectar, set aside for 1 minute to soften. In a medium saucepan, whisk together yolks, sugar, orange juice and remaining nectar. Cook over low heat, stirring constantly; simmer, do not boil. Remove from heat and whisk in gelatin mixture. Place over an ice bath to start the cooling process. Beat the cream until soft peaks form. Fold a third of whipped cream into yolk mixture, then fold in the remaining cream. Pour in a shallow pan and place in fridge to set for at least 4 hours.

Divide raspberry sauce among four serving plates. Remove chilled Bavarian from refrigerator. With a round biscuit-style cutter, cut 8 pieces. Place one round on the raspberry sauce. Hand-crush a few cookies and sprinkle over Bavarian. Place a second Bavarian round over cookies and top with a few more crushed cookies. Serve chilled.

(Serves 4)

As seen in the 2014 Issue

Click to Visit Our Advertisers

Eyecare of the Valley
Gail Gray
Bella Casa
Embassy Bank
Hager Furniture
Creative Awnings
American Bank
1st Northern Bank
Naturlich
J&J Luxury Transportation